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A curious history of food and drink / Ian Crofton
London : Quercus, 2013.
258 pages. : illustrations
Ký hiệu phân loại (DDC): 641.09
Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) Ian Crofton makes use of original sources including journals, cookbooks and manuals to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
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2
Cooking the East African way :revised and expanded to include new low-fat and vegetarian recipes / Bertha Vining Montgomery; Constance R Nabwire
Minneapolis : Lerner Publications Co., 2002
73 pages. : color illustrations
Ký hiệu phân loại (DDC): 641.59676
An introduction to the cooking of East Africa, featuring basic recipes for breakfast, lunch, and dinner dishes, as well as typical menus
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3
Culinary taste : consumer behaviour in the international restaurant sector / [Edited by] Donald Sloan
Amsterdam ; Boston : Elsevier Butterworth Heinemann, 2004.
208 pages. : illustrations
Ký hiệu phân loại (DDC): 641.013
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles. * Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today.
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4
Double cheeseburgers, quiche, and vegetarian burritos : American cooking from the 1920s through today / Loretta Frances Ichord; Jan Davey Ellis
Minneapolis, Minn. : Millbrook Press, 2007.
66 pages. : color illustrations
Ký hiệu phân loại (DDC): 394.10973
History of different types of American foods from the 1920s to the present
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Eat, drink, and be merry (Luke 12:19) - food and wine in Byzantium : papers delivered at the 37th annual spring Symposium of Byzantine Studies, in honour of Professor A.A.M. Bryer / [Edited by] Leslie Brubaker; Anthony A M Bryer
Aldershot : Ashgate, 2007.
311 pages. : illustrations
Ký hiệu phân loại (DDC): 641.5949
Aims to bring together a group of scholars to consider the rituals of eating together in the Byzantine world, the material culture of Byzantine food and wine consumption, and the transport and exchange of agricultural products. This title teaches how Byzantines viewed their diet, and how others - including, surprisingly, the Chinese - viewed it.
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